Nectarine Brûlée

prep 10 mins cook 10–15 mins
  • 500 g (1 lb) nectarines, stoned and sliced
  • 4 tablespoons orange liqueur, plus extra to flavour the fruit
  • 350 ml (12 fl oz) soured cream
  • pinch of freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 125 g (4 oz) soft light brown sugar

Put the nectarines in a saucepan and add enough water to cover. Poach over a low heat for 5–10 minutes, or until tender. Drain and divide between 6 individual ramekins. Stir in a little orange liqueur.

Beat together the soured cream, nutmeg, vanilla extract and the 4 tablespoons orange liqueur in a bowl until well combined. Spoon over the nectarine slices, then scatter the sugar over the top in a thick layer.

Cook under a preheated high grill until the sugar caramelizes. Serve with brandy snaps, langues du chat or amaretti.

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